Cheese product and method of making the same



ci j 1,936,872 ENT OFFICE f Patenied'Nov. 28, 1933 v UNITED STATES )PAT CHEESE PRODUCT AND METHOD OF MAKING THE SAME Felix M. Frederiksen, Milwaukee, Wis., assignor, by mesne assignments, to Premier-Pabst Corporation, a. corporation of Delaware No Drawing. application March 14, 1930 semi No. 435,969 3 Claims. (01. 9911) and the process of making the same.

The so-called sterilized or pasteurized suchas calcium or'magnesium chloride is added 5 blending together of cheese of difierent sizes and with by suitable stirring or agitating apparatus Y tending to otherwise spoil the cheese so that the ample, from one-half of one per cent. to one per- I same may be kept under proper conditions for relcent. by weight and when the same has been 7 atively long periods of time. In producing this thoroughly incorporated in the plastic cheese product on a commercial scale it has been found mass the cheese mass is discharged from the the cooking or heating process to prevent the of the cheese in suitable tinfoil lined containers 7 v phosphate and sodium tartrate. While the adoriginal 'cheeseand not the gluelike texture of d dition of these emulsifiers has the desiredeifect the usual processed cheese. Furthermore, the of preventing the disintegration of the cheese, flavor of the cheese so treated is improved over the same texture as the original cheese, but has lar cheese but may be usedin connection with 85 cheese of the prior art as to restore the original teurized cheese. I 90 texture of the cheese and improve the flavor so What I claimas my invention is: v a p hat a new and better cheese productis produced 1. The process of improving the texture of emulsified cheese with a small amount of soluthoroughly mixing into the emulsified cheese 95 40 ing the balance of alkali salts to that present in emulsified, processed cheese to which a sodium 100 I fig.

example, the cured cheese or cheeses is or are one per cent. byweight f i m Chloride. 1 105 such a temperature and for sucha period as to and after the mu fi has Served s pur ose, ill) Either before or during the heating the emulsiper cent. by weight. Before the cheese is dis- 7 1 1 e V 120 

